2 Sticks (8 oz) unsalted butter
8 oz. semisweet chocolate chips or bars
5 large eggs
3/4 Cup sugar
pinch of salt
4 tsp flour
Melt butter and chocolate in a medium heatproof bowl over a saucepan of simmering water; remove from heat. Beat eggs, sugar and salt with a hand mixer in a medium bowl until sugar dissolves. Beat egg mixture into chocolate until smooth. Beat in flour until just combined. (Batter can be made a day ahead; return to room temperature an hour or so before baking.) Before serving dinner, adjust oven rack to middle position; heat oven to 450 degrees. Line muffin tin with papers. Spray muffin papers with vegetable cooking spray. Divide batter among muffin cups. Bake until batter puffs but center is not set, about 6-8 minutes. Carefully lift cakes from tin and set on a work surface. Pull papers away from cake and transfer cake upside down onto a serving plate. Sprinkle with powdered sugar and serve with raspberries.
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